Joulutorttu

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Simmer the prunes with the water for 15 minutes, then blend with the sugar, lemon juice and cinnamon and cook 5 minutes more until thick enough to hold a trail. Cool completely.

   Mark done Start 15 min timer

2. Rub the flour and salt with the butter only until the cubes are flattened, not rubbed in — visible sheets of butter are what make the pastry flake.

   Mark done

3. Stir in the soured cream to a rough dough, wrap and chill 1 hour.

   Mark done

4. Roll out, fold in three, turn 90 degrees and repeat twice more, chilling if it softens.

   Mark done

5. Roll to 4 mm and cut into 9 cm squares.

   Mark done

6. Cut from each corner towards the centre, stopping 1.5 cm short.

   Mark done

7. Put a teaspoon of filling in the middle, then fold alternate corners into the centre and press each down firmly with a wet finger.

   Mark done

8. Chill the shaped stars 20 minutes, brush with egg and bake at 200C fan for 12 to 15 minutes until puffed and deep gold.

   Mark done Start 12 min timer

9. Dust with icing sugar once cool.

   Mark done

Chef’s Tips

• Chill the shaped pastries before baking. Warm pastry unfolds in the oven and you get squares.
• Stop the cuts short of the centre. Cut all the way and the star falls into four pieces.
• A wet fingertip glues the folds far better than egg wash does.

Pairing Suggestions

• Glögi, the Finnish mulled wine
• Coffee, endlessly
• A dish of salted liquorice

Storage & Reheating

Best on the day, though they keep 3 days in a tin and revive in a hot oven for 4 minutes. The unbaked shaped stars freeze 2 months and bake from frozen with 3 minutes added.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.